Buttercrust Flake-Aparts

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, stir the active dry yeast into the warm water and let it sit for 5-10 minutes until foamy.

   Ongeveer 10 min

   Tip van de kok: If the mixture doesn't foam, your yeast may not be active and you should start over with fresh yeast.

2. 2

   In a large mixing bowl, combine the room temperature buttermilk, granulated sugar, softened butter, and salt.

   Ongeveer 2 min

3. 3

   Pour the foamy yeast mixture into the buttermilk mixture and stir to combine.

   Ongeveer 1 min

4. 4

   In a separate bowl, whisk together the all-purpose flour and baking soda.

   Ongeveer 1 min

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a soft, shaggy dough forms.

   Ongeveer 3 min

6. 6

   Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic.

   Ongeveer 8 min

   Tip van de kok: Alternatively, use a stand mixer with a dough hook and knead on low speed for 5-7 minutes.

7. 7

   Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.

   Ongeveer 1 uur 30 min

8. 8

   Grease a 23x13 cm (9x5 inch) loaf pan. Gently punch down the risen dough to release the air.

   Ongeveer 2 min

9. 9

   On a lightly floured surface, roll the dough into a rectangle approximately 30x50 cm (12x20 inches).

   Ongeveer 3 min

   Tip van de kok: Try to keep the thickness as even as possible for uniform layers.

10. 10

    Using a pastry brush, spread the melted butter evenly over the entire surface of the rectangle.

    Ongeveer 2 min

11. 11

    With a pizza cutter or sharp knife, cut the dough lengthwise into six long, even strips.

    Ongeveer 1 min

12. 12

    Carefully stack the strips on top of each other, then cut the tall stack into six equal pieces.

    Ongeveer 2 min

13. 13

    Arrange the stacks of dough in the prepared loaf pan with the cut, layered sides facing up.

    Ongeveer 2 min

    Tip van de kok: It will look like a line of small books on a shelf.

14. 14

    Cover the pan loosely and let the dough rise for another 30-45 minutes, until puffy. Meanwhile, preheat your oven to 190°C (375°F).

    Ongeveer 45 min

15. 15

    Bake for 25-30 minutes, until the top is deeply golden brown and the loaf sounds hollow when tapped.

    Ongeveer 30 min

    Tip van de kok: If the top browns too quickly, you can tent it loosely with aluminum foil for the last 10 minutes of baking.

16. 16

    Let the bread cool in the pan for 10 minutes before turning out. Serve warm for the best texture.